Ingredients:

  • 1 standard loaf French Baguette, sliced into ½-inch rounds
  • 2 tablespoons Extra Virgin Olive Oil, for brushing
  • ½ teaspoon Sea Salt Flakes (e.g., Maldon)
  • 8 ounces Soft Goat Cheese (Chèvre), room temperature
  • 4 ounces Cream Cheese (full fat), room temperature
  • 1 teaspoon Lemon Zest (from 1 medium lemon)
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Freshly Ground Black Pepper
  • 2–3 tablespoons Heavy Cream (or whole milk)
  • 3 tablespoons Runny Honey
  • 1 teaspoon Red Pepper Flakes (Chili Flakes)
  • ¼ cup Shelled Pistachios, roughly chopped
  • 1 teaspoon Fresh Thyme Leaves (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Slice the baguette into 20–24 even rounds. Lay slices on a baking sheet, brush lightly with olive oil, and sprinkle with sea salt. Bake for 8–10 minutes, flipping halfway, until golden brown and crisp. Remove and let cool completely on a rack.
  2. Add the room-temperature goat cheese and cream cheese to a food processor bowl. Pulse until just combined. Add lemon zest, garlic powder, black pepper, and 1 tablespoon of heavy cream. Process for 30 seconds. While the processor is running, slowly drizzle in the remaining cream/milk until the mixture is light, fluffy, and holds a soft peak.
  3. Gently warm the honey in a small saucepan or microwave for 15 seconds to make it runny. Stir in the red pepper flakes immediately. Set aside to cool slightly.
  4. Spread or pipe the whipped goat cheese onto the cooled crostini slices. Spoon a small amount of the Hot Honey Drizzle over the top of the cheese. Finish each bite with a sprinkle of chopped pistachios and a tiny pinch of fresh thyme leaves. Serve immediately at room temperature.